If you’re looking for a comforting and hearty meal that’s perfect for family dinners or special occasions, look no further than these Creamy Ricotta Beef Stuffed Shells! Large pasta shells are filled with a savory mixture of lean ground beef, creamy ricotta cheese, and melted mozzarella, all smothered in a rich tomato basil sauce. Baked to perfection, this dish is not only delicious but also a crowd-pleaser. With its balance of savory beef and creamy cheese, it’s a pasta lover’s dream come true!
Ingredients:
- 20 large pasta shells
- 1 lb lean ground beef
- 1 cup ricotta cheese
- 1 ½ cups shredded mozzarella cheese, divided
- ½ cup grated Pecorino Romano cheese
- 1 large egg, beaten
- 2 ½ cups tomato basil sauce
- 1 tsp dried oregano
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat the Oven:
Set your oven to 375°F (190°C) to get it ready for baking. - Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta shells until they are al dente, following the package directions. Drain them well and set them aside to cool slightly. - Prepare the Filling:
While the pasta is cooking, heat a skillet over medium heat and brown the ground beef. Add the minced garlic and dried oregano, stirring until the garlic becomes fragrant. Remove the skillet from the heat and allow the beef mixture to cool slightly.
In a bowl, combine the cooled beef mixture with ricotta cheese, 1 cup of shredded mozzarella, Pecorino Romano cheese, the beaten egg, salt, and pepper. Mix well until the filling is smooth and evenly combined. - Stuff and Assemble the Shells:
Spread 1 cup of the tomato basil sauce on the bottom of a 9×13-inch baking dish. Carefully stuff each cooked pasta shell with the beef and cheese mixture, arranging them snugly in the dish. Pour the remaining tomato basil sauce evenly over the stuffed shells. Sprinkle the remaining ½ cup of shredded mozzarella cheese on top. - Bake:
Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly. - Serve:
Remove the dish from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley and serve warm.
Storage Information:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven before serving.
- You can freeze the assembled but unbaked dish for up to 3 months. Just cover it tightly with plastic wrap and foil. To bake from frozen, increase the baking time to about 40-45 minutes, removing the foil in the last 10 minutes to brown the cheese.
Conclusion:
Creamy Ricotta Beef Stuffed Shells are a comforting and delicious meal that’s perfect for feeding a crowd or treating your family to something special. The combination of beef, cheese, and tomato basil sauce makes for a rich and satisfying dish that will have everyone asking for seconds. Serve it with a side salad and some garlic bread for a complete Italian-inspired meal that’s sure to please. Enjoy!
